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Messages - hopfenundmalz

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3931
The Pub / Re: Here is a little performance by Mike Bardallis
« on: January 15, 2014, 06:41:51 PM »
Mike was at many NHCs over the years. Many on the board know him, thought I would post.

3932
The Pub / Re: Here is a little performance by Mike Bardallis
« on: January 15, 2014, 04:15:24 PM »
That was great.

The only one puzzling thought I have is: what AA stands for in this situation?

Sorry Leos, AA= Ann Arbor MI.

3933
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 04:14:26 PM »
Amanda, I'd be in the same quandary if I hadn't tasted Jeff Renner's and a couple other versions influenced by him.  Maybe try Cluster and see if you get better comments.

Denny, that'd be like suggesting that you should use a bit of Fuggles in your wort.  ;D  Cluster is naaasty (read in Cleveland's voice) in my world.

Continuing on the good discussion though, anyone care to post Renner's CAP recipe?

I will have to get his current one off of the old laptop. It uses Cluster, which I think is not bad at all if it is fresh. You may perceive it different from me. Some don't like Fuggles, I detest Nelson Sauvin. We all have different tastes.


3934
Events / Re: Looks like some can already buy registration for NHC
« on: January 15, 2014, 03:56:19 PM »
Does the NHC have sponsors?

Typically the (non brewing) industry conferences I've been to all sell sponsorship packages that come with a certain number of passes.  Most of the time sponsors are vendors (law firms, accountants, etc).

I wouldn't expect anything different here.  My guess is the conference doesn't pay for itself simply through ticket sales but maybe it does.

Yes there are sponsors that get the logo displayed in the program and on the projection screen during the banquet. That might explain it.

3935
Events / Re: Looks like some can already buy registration for NHC
« on: January 15, 2014, 02:06:10 PM »
They may not have gotten the memo?

There are the vendors in the display area. Are they all AHA members? Do they count to the total?

Never thought about the vendor count. Anyone with knowledge care to educate us.

3936
The Pub / Here is a little performance by Mike Bardallis
« on: January 15, 2014, 01:32:02 PM »
Mike signing, Duncan Williams drumming on a bucket lid at Grizzly Peak/ Old German last night in AA. Mike is the asst. brewer there.

http://www.youtube.com/watch?v=YTIok2lWHug

3937
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 01:17:00 PM »
I hear what you all are saying,  but I am skeptical about style guidelines applied to a historic style that no one has ever tasted.

I have a hard time believing that our grandparents and great grandparents went from being super hothead to swill drinkers during the 15 year course of Prohibition.

I recall reading an article once on historic IPAd, that instead of being hop bombs, they were probably of moderate bitterness,  as the hops were not so bitter. I would suspect that to be true of CAPs.
Jeff's CAP instantly reminded me of the beers my dad would drink when I was a kid and sneaked sips a long time ago.

I think something along the line of an assertive German Pils is the right way to look at it, but with the American ingredients.

3938
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 10:50:50 AM »
Full Sail's Session is a pretty good example, IMHO.

http://www.fullsailbrewing.com/session-lager.cfm

It is a good beer, but I don't think it's hoppy enough for a true CAP.

This is one of the many reasons I'm looking forward to the guideline update. "Medium to high hop aroma/flavor/bitterness" leaves a lot to be interpreted if you don't have a classic example. I brew a CAP with 6 oz of Saaz - usual comments are 'not hoppy enough', whatever that means. I might just enter a Prima Pils type German Pils as a CAP and see if that's hoppy enough! HA!

The one I had in the second round last year was said to be not bitter enough. It was designed for 38 IBUs, and was about 1.050. FWH was used, so I might bump up the cluster addition next time.

3939
Commercial Beer Reviews / Re: Classic American Pilsner
« on: January 15, 2014, 08:56:04 AM »
For some background you can read this.
http://morebeer.com/brewingtechniques/library/backissues/issue3.5/renner.html

Straub is making one, 1872 Pilsner, no idea how good. One of the local places, Wolverine, makes a CAP in the summer.

The guidelines reflect what is being entered in large amounts in homebrew competitions. CAP was so it got a category in the 2008 guidelines, so did Double IPAs. There are beers that are not in the guidelines, see cat. 23. If I brewed a Tmave Pivo it would have to go in cat. 23, as those are styles in the Czech Republic, but are mostly unknown here and not entered in quantity in competitions.

3940
Brew it as it is written, fantastic beer even if you use EKG.  ;)

3941
Yeast and Fermentation / Re: Hydrating US-05
« on: January 15, 2014, 08:31:49 AM »
It is easy to rehydrate. Sprinkle dry yeast onto 10 times the amount of water by weight (11g yeast into 110g water, which is 110mL, which is almost 1/2 cup. Water should be 90-100F. Let sit for 15 minutes. Stir into a slurry and pitch. If there is a huge temperature difference between the yeast and wort you might want to temper the yeast by adding small amounts of wort.

Or a little go-ferm.

3942
General Homebrew Discussion / Re: how long would you lager a Trad Bock?
« on: January 14, 2014, 02:52:46 PM »
Put me in the "when it tastes good camp". Unless you are absolutely opposed to fining (and I can't see why you logically would be) there should be no reason to lager a 1.048 beer for 6 weeks unless you really just want to. 2 weeks is usually plenty.

A traditional Bock may be perfect 4-6 weeks. Or it may be just as good at 2-3. Taste it and see.
Tasting is good advice. I need to do more fining, have some BioFine Clear to try.

I am brewing my lagers now, because it is cold, and they will be ready to drink when we finally have some warm sunny days.  :) ;)

3943
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 14, 2014, 02:02:26 PM »
hopfenundmalz thanks for link. Learning something new been reading the typical home brewing books a couple years now and never recall a copper. Thanks Vin
It is a little obscure as most boil "coppers" are SS these days.

3944
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 14, 2014, 01:48:52 PM »
Boil kettles are sometimes called coppers. You will read about copper finings sometimes, referring to Irish moss.

Quick web search.
http://byo.com/stories/item/643-fining-agents-tips-from-the-pros

3945
General Homebrew Discussion / Re: how long would you lager a Trad Bock?
« on: January 14, 2014, 01:45:14 PM »
I follow the week for 2 Plato rule, often longer. So that is 6 weeks for a 12 Plato beer, which is 1.048.

My low gravity lagers are usually done with the D-rest in about  6 days. Pitch at 46F, ferment at 49-50F, then the D-rest. Then you can crash it down, and I was at 32F last year, and will look at 30F (well -1C) this year. Check the presentation at the 2012 NHC by the Chuckanut guy on brewing lagers for what cold lagering temps do.



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